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Messages - duboman

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616
Kegging and Bottling / Re: Keg beer line survey
« on: July 04, 2014, 07:30:13 AM »
Chiming in at 10', 12psi @ 40oF as well!

617
The Pub / Re: Happy Independence Day!
« on: July 04, 2014, 07:28:45 AM »

Right back at ya, enjoy your beer and be safe!

618

Reading the responses in this thread makes me happy. I love you guys!

Seriously, forcing brewers to take a step back, try some different hops or maybe focus on malt flavors would be good. And maybe a little bad. I have a feeling a lot of the startups will be closing faster that anticipated.

OTOH, what will the growers' response be? Planting more? New and/or heartier varieties? Giving up?

The fun isn't over yet.

It's highly likely that some of the start ups will ultimately fail, that's the natural progression of a boom in an industry but I think failure will come from poor business plans or crappy beer, not the ability to procure hops.

This is one reason why the growers are not going all out in simply ramping up acreage and production. It takes too long to develop fields and product with no guarantee that demand will continue at the same rate as a constant, then they're stuck with over supply and money lost in the investment.

Additionally, if the suggestions above are employed, what they grew as the popular hops may no longer be the most demanded hops any more.

619


My belief is that if you brew great beer your followers will adjust, find and use hops that you can get and be creative, that's what craft is all about and it can be used to sell creativity and save money at the same time if it's done the right way.




+1.  I love Amarillo, Simcoe, (and like Citra in small doses), but great beer can be made with lots of lesser used hops.  Plus, experimenting with hops is fun !

Absolutely and that's my point, almost every beer I find on the shelves these days is all about the popular hops and honestly, it gets kind of old and they all start tasting the same, change up the hops and experiment with styles and keep things fresh, if the end product is good and you market it properly it's a win win for everyone!

620
Yeast and Fermentation / Re: Fermentation temp question
« on: July 03, 2014, 04:02:20 PM »


I tape my probe to the side of the vessel and insulate it from ambient in my freezer so the controller kicks things on or off depending on the temp of the probe. This allows me to keep the beer +/- 1oF from my set point.

+1. Me too. I tape the probe to the fermenter and then tape bubble wrap over the probe.
+2. I have a glycol bottle temp probe that I tape to the fermenter and then tape a hand towel over that. I keep the ambient temps at around 5 degrees lower than my fermentation target. Have had good luck with this. :)

Hmmm, 5 degrees? In my case, I use an insulated cooler filled with ice/water with my glass carboy. I assume w glass, the temps are much closer inside compared to the surrounding water.
I would think that if your basically using an insulated swamp cooler set up and do a good job maintaining the water temp the actually fermentation temp is staying pretty true. I know that when I used a swamp cooler and rotated ice bottles I was able to keep things within a couple degrees.

621
Yeast and Fermentation / Re: Cold Crashing Causing Oxidation?
« on: July 03, 2014, 03:54:15 PM »
I crash just about every beer and do it in a bucket with a blow off attached usually, not one beer has ever had any oxidation issue, not saying it can't happen, just not my experience. Neither have I experienced any suck back of the blow off vessel contents which has been reported to be an issue for some. Maybe I'm just lucky

622
Being  in a growing related field I firmly believe it's an issue and will continue to be as craft brewing continues to explode but the growers are right to not simply expand and then get stuck.

Knowing brewers getting in the commercial game I hear them lament at the difficulty they have getting certain varieties and the contracts they have to battle for to ensure their popular beers remain the same.

My belief is that if you brew great beer your followers will adjust, find and use hops that you can get and be creative, that's what craft is all about and it can be used to sell creativity and save money at the same time if it's done the right way.

Eventually things will even out as the producers start to catch up to the brewers demands but nature works a lot slower than brewers:)


623
All Grain Brewing / Re: Batch Sparge Water Temp
« on: June 29, 2014, 03:45:53 PM »

My point was one can not draw conclusions about sparging based on decocoction.  They are different processes with different variables.  I have no problem believing a hotter sparge at the right pH can produce unobjectionable results.

But isn't it basically the same process?  Heating the grains above what's usually considered a "safe" temp?  How hot would you say you need to be to get tannins even with a "safe" pH?  I've accidentally sparged with water in excess of 200F and didn't get objectionable tannins.
+1

624
Going Pro / Re: Brewery Video
« on: June 29, 2014, 12:16:41 PM »
Kudos to your daughter and boyfriend, that's really a great video, love the story, the history of the building and the concept! All the best moving forward.

625
Zymurgy / Re: Project Dank Recipe
« on: June 29, 2014, 08:40:22 AM »
This is where my understanding lies as well and while I also do hop stands, even some with grain bills containing pils I don't usually cover, nor approach anything close to an hour.

Any recipe over 50% pils gets an 90 minute boil and those with less typically 60 minutes.

Can't stand DMS either so for me anything that can account for that issue is eliminated from my process.

626
Zymurgy / Re: Project Dank Recipe
« on: June 28, 2014, 09:25:59 PM »
I would think not, especially a recipe being shared in Zymurgy

627
Zymurgy / Re: Project Dank Recipe
« on: June 28, 2014, 02:33:21 PM »

I guess I need to make a hopstanded IPL with Pils, to see for myself if a hard 90 minute boil will let me hopstand with no ill effects. I remember there was a school of thought when I started using hop stands that even a domestic grist would leave DMS in your beer due to the delayed cooling. Obviously not so. So the question is does a DMS producer like Pils have more of a risk ?  We'll see. A good excuse to experiment   ;)
not sure it's worth wasting a potentially good beer:) I'm all for experimenting but like to go in a positive direction!

628
Zymurgy / Re: Project Dank Recipe
« on: June 28, 2014, 12:40:50 PM »

The idea is to add so much dankness that it overcomes any potential DMS issues.
I've never heard that and since DMS doesn't go away and usually gets worse while hop character fades, that sounds curious to me, not saying your wrong, I've just never heard that or seen it explained that way.

629
Zymurgy / Re: Project Dank Recipe
« on: June 28, 2014, 12:18:53 PM »

Like I say, without direct experience, I could be wrong. There's always the option to sub in a good hopstand-friendly 2-row and not have to worry though.
definitely! I was just curious if anyone else caught this and questioned it as well or had other thoughts about their process

630
Zymurgy / Re: Project Dank Recipe
« on: June 28, 2014, 10:51:44 AM »
Interesting, I know about the long boil doing a good job of driving off the DMS but was always under the impression that there is the potential to redevelop without a quick chill, I just thought covering would increase the potential, hmmm, the things that keep me awake at night....

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